Grown in the the high-altitude, mineral rich soils of the Tumbarumba wine region nestled on Australia’s Great Dividing range at elevations over and above 2296 ft.
|Notes From The Winemaker:||After a cool and damp spring/summer, the weather pattern became dry and stable in Tumbarumba for February and March. The Chardonnay fruit escaped and disease and remained clean throughout ripening and was picked at optimum ripeness. The lack of any extreme temperatures or any other extreme weather events led to good yields of ripe fruit allowing a long slow ripening with intense fruit flavours and retaining the typically high acidity of the region. Individual parcels of chardonnay were machine and handpicked based on flavour ripeness and style. These parcels were delivered to the winery where they were gently crushed or whole barrel pressed to ensure minimal colour and phenolic extraction. Some batches were pressed direct to barrel, others were quickly settled keeping light press solids for texture and palate weight. A warm natural or inoculated fermentation in barrel was utilised for added complexity. The wines were then left on natural yeast lees with batonnage as required for a further 8 months to build texture and complexity; the wine was then blended,gently fined and bottled.|
|Fruit Source:||100% Chardonnay from Tumbarumba|
|Wine Analysis:||Alcohol = 13.5%, pH = 3.3, TA = 6.6g/L, Residual Sugar = 1.1 g/L|